If you’re looking for a moist cake-like
consider replacing your go-to pumpkin bread
this holiday season.
Becky Low shares a recipe for pina colada
Pina Colada Bread
2 cups shredded sweetened coconut, divided
1 can (20 oz) crushed pineapple, drained
1 cup butter, softened
1 ½ cups sugar
2 teaspoons vanilla or rum extract
1 tablespoon orange zest
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon ground cinnamon
3 tablespoons warm milk or cream
½ teaspoon coconut extract
1 cup powdered sugar
chopped candied pineapple, optional garnish
Preheat oven to 350 degrees. Line two loaf pans (7×3) or
five to six small (4 ½ x 2 inch) pans with parchment paper,
pan liners, or butter sides and bottom of pans and dust
with flour; set aside.
Toast coconut by spreading ½-cup in pie plate, place in 350
oven for 5-10 minutes, stir occasionally until toasted to
desired stage. Remove from oven; set aside. Spoon pineapple
into wire strainer to drain; set aside.
Beat together softened butter and sugar; beat in eggs and
vanilla/rum extract. Stir in orange zest, remaining
coconut, and drained pineapple.
Stir together flour, salt, soda, baking powder and
cinnamon; stir into butter/sugar mixture. Divide batter
evenly between prepared pans; bake 30 minutes (small pans)
45-50 minutes (large pans) or until toothpick inserted in
center comes out clean. Cool on wire racks.
Beat together warm milk/cream, coconut flavoring and
powdered sugar until smooth (if needed, microwave 5-10
seconds to warm); drizzle over bread; sprinkle with toasted
coconut and optional chopped candied pineapple.
Recipe was inspired by Great Harvest’s seasonal Pina Colada
bread. This is a great recipe for fall, the holidays, a
hostess gift, or just to enjoy for brunch. Serve with cold
milk. Makes 2 larger loaves, 5-6 smaller loaves; serves
For delicious dairy recipes and nutrition information go
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